Once the center of the pie reaches 160 degrees F, it is done. 2 c. blueberries. For meringue, in a bowl, beat egg whites with cream of tartar on medium speed until foamy. 5. Have you ever eaten something that is so good, you just can’t forget about it? It is so delicious you would never believe it is a lighter recipe.—Donna A. Hess, Chambersburg, Pennsylvania. Close. I really love it either way. 3. Custard: In a bowl, combine the cream cheese, sugar, and vanilla and mix until smooth. This isn’t your ordinary blueberry pie! Served with a scoop of vanilla ice cream, this pie is a little slice of heaven!!! Lastly, the crumb topping. I was (pleasantly) surprised that I didn’t have to roll out a pie crust for this recipe! Press mixture onto bottom and up sides of a 9-in. vanilla. Next up – the custard! Reduce heat to low; cook and stir 2 minutes longer. Crust: In a food processor or blender add Graham crackers, butter and sugar and pulse into a course mixture. In a medium bowl, combine sour cream, egg, sugar, vanilla, 2 … Bake 7-9 minutes or until set. Press mixture onto bottom and up sides of a 9-in. all-purpose flour. Combine the sugar, flour, salt, eggs and sour cream. Instructions. For the blueberry filling, in a large bowl, mix together the sour cream, sugar, egg, flour, salt, and vanilla extract until creamy and smooth. Transfer hot filling to crust. Pulse crackers in a food processor until fine crumbs form. Cool on a wire rack. Pat the crumb mixture into the … I sat down with a little slice of pie and I remember thinking “this is SO good.”. Served with a scoop of vanilla ice cream, this pie is a little slice of heaven!!! Flour, sugar, brown sugar are combined and then butter is added either using a fork or pastry cutter. Using a fork or pastry blender, cut the butter into the dry ingredients until the mixture resembles a coarse meal. Directions. Actress Betsy Brandt is baking a delicious seasonal pie with a homemade crust. However, there was this blueberry pie on the counter that intrigued me, so naturally my sweet tooth took over and I dove in. Reduce the heat and simmer, covered, for about 5 minutes, stirring once. This Blueberry Custard Pie has a crispy crust and is full of juicy blueberries, a simple custard and the most delicious crumb topping. 1. Preheat oven to 350°. Therefore, if you’re bringing it to an event or get together, I would probably bring it cold so you get those pretty slices. Preheat oven to 350°. Remove from heat and let cool until just slightly warm. Once it’s combined, you’ll pour it over the blueberries. If you use a store bought crust, use the deep dish crust. It’s got just a few ingredients and vegetable oil holds the dry ingredients together. Then, you’ll sprinkle that over-top, cover the outside crust with aluminum foil (so they don’t burn) and toss the pie into the oven! 1 (9-inch) baked pie crust, well-chilled. 1 tsp. I hope you all love it as much as we do! It’s been three years and I FINALLY asked Zach’s cousin if I could please have that recipe – I just couldn’t forget about it! Cook Time 55 mins. Add melted butter and egg white; pulse until blended. Spoon the berries over the custard. 2. Print Recipe Pin Recipe. Topping: Combine the berries, water and sugar in a saucepan and bring to a boil. Cool on a wire rack. Pat the crumb mixture into the bottom and sides of a 9-inch pie pan and bake for 10 minutes. Required fields are marked *. Remove from heat; stir in blueberries and vanilla. Refrigerate leftovers. Add the oil and milk and stir until combined. Taste of Home is America's #1 cooking magazine. However, if you’re not too worried about the perfect slice, a warm soft slice of this pie is perfect with a big ‘ol scoop of vanilla ice cream!! If you’re using frozen blueberries, thaw them out in warm water and rinse them off well. This Blueberry Custard Pie has a crispy crust and is full of juicy blueberries, a simple custard and the most delicious crumb topping. My mom and grandmas make the most incredible pies, so I’m typically hesitant to try new recipes. Blueberry Custard Pie - Home & Family. If you don’t have a thermometer, you’ll watch for the center to lose its jiggle and for a slightly golden brown crumb topping. Well, three years ago, Zach and I were driving from my family’s Thanksgiving dinner to his. Served with a scoop of vanilla ice cream, this pie is a little slice of heaven!!! BLUEBERRY CUSTARD PIE. pie plate coated with cooking spray. Sprinkle the crumb topping over the custard. I'm a wife, mother & BFF's with my KitchenAid mixer, happy to bring you meal ideas and decadent desserts! pie plate coated with cooking spray. Cool on a wire rack. Pour into the cooled pie shell and bake until just set, 20-30 minutes. Copy Link. Crust: In a food processor or blender add Graham crackers, butter and sugar and pulse into a course mixture. 1 c. sugar. This Blueberry Custard Pie has a crispy crust and is full of juicy blueberries, a simple custard and the most delicious crumb topping. I would recommend doubling the ingredients for that to get a decent crust. Copyright © 2020 Crown Media Family Networks, all rights reserved, 1 tablespoon of cornstarch mixed with 1 tablespoons of water. . That being said, it will be easier to cut once it’s completely cool and set up. Bake at 350° for 16-20 minutes or until meringue is golden brown.